Bacon & Bourbon, A Blessing to Us All
Bourbon and bacon. A match made in pure, Southern heaven. Wouldn't everyone agree?
There's no one who knows these two revered staples better than we do - that's why we're bringing you Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups. Morgan Murphy, an authority on these regional favorites, dives into the meaning behind the great American spirit and the pork-lover's bliss. His collection of recipes, from bourbon-infused cocktails to "bacontizers," yields one delectable book ready for you to devour.
Toss a piece of salty, smoky, and crispy bacon on a sandwich and your lunch instantly transforms into something glorious. Or, throw it in with lettuce (and meat, avocados, chopped egg, and cheese) and enjoy a mouth-watering Cobb salad.
Savory and sweet, this recipe for Bourbon Candied Bacon will tantalize your taste buds. Master this treat with ease and your friends will start calling you king (or queen) of the hog.
Bourbon Candied Bacon
12 thick-cut hickory- or applewood-smoked bacon slices
1/2 cup brown sugar
1/4 cup bourbon
1. Preheat oven to 375°. Arrange bacon in a single layer on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 10 minutes or just until bacon begins to curl at ends.
2. Meanwhile, combine brown sugar and bourbon in a small bowl, stirring until sugar dissolves.
3. Remove bacon from oven. Brush both sides of bacon with brown sugar mixture. Bake at 375° for 42 more minutes or until bacon is crisp around edges and browned, brushing both sides of bacon with brown sugar mixture every 10 minutes.
4. Cool completely on a wire rack (about 30 minutes). Bacon will become crisp as it cools.